TIME-TABLE FOR CANNING MEAT, POULTRY AND GAME
| TIME TO STERILIZE PRODUCTS | IF USING HOT WATER BATH OUTFIT AT212°F | IF USING WATER-SEAL OUTFIT AT214°F | IF USING STEAM PRESSURE 5POUNDS | IF USING PRESSURE COOKER 15POUNDS |
| PARTIALLY COOKED MEAT OFALL KINDS | ||||
| Roast beef Corned beef Sweetbreads Tongue Brains Headcheese Spareribs Kidneys Sausages and other meats Rabbits Pigeon Chicken | 1½ hrs. | 1 hr. | 40 min. | 30 min. |
| UNCOOKED OR RAW MEAT | ||||
| Beef Pork Veal and all other meats Poultry and game | 3 hrs. | 3 hrs. | 2 hrs. | 1 hr. |
| All meat stocks with or without vegetables and cereals | 1½ hrs. | 75 min. | 1 hr. | 40 min. |
NOTE.—This time-table is for No. 2 and No. 3 tin cans or pint and quart glass jars. If larger cans or jars are used more time must be allowed for the sterilizing. If canning in tin, scratch on the can at the time of sealing the initial of the contents. For instance—S.R. means spareribs; G. means goulash; R.B. means roast beef. You can make out your list and mark accordingly.
CHAPTER VIII
FISH
People in some sections of the country are interested in canning mountain trout and others live where there is an abundant supply of either fresh-water fish or salt-water fish. Heretofore we have been wasteful and lax about the fish supply. But as we have learned to can vegetables and meats so we are going to learn to can fish. Fish is really canned the same in every step after preparation as peas and corn are canned.
In order to have a good product, fish must be fresh when canned. No time should be lost in handling the fish after being caught. Putrefaction starts rapidly, and the fish must be handled promptly. The sooner it is canned after being taken from lake, stream or ocean, the better. Never attempt to can any fish that is stale.
PREPARATION OF FISH FOR CANNING